Having lived in the Middle East for a little less than two decades, our taste buds tend to gravitate to wonderful middle eastern flavours that revive memories of our stay as expats in Dubai. Our dinners quite often have a hint of levantine spices and ingredients, and my kitchen pantry is almost always stocked with  za’taar and sumac spices, pomegranate molasses,preserved lemons, sesame seeds, saffron and olive oil. The tahini sauce has also come to be a  sought after condiment and used quite frequently to accompany many of my meals. Last week I decided to make up a  Falafel Salad Bowl for a light and easy lunch. The Falafels and the Tahini sauce have been made from scratch and the recipe is as explained below. Now most often I do bake the Pita breads too,however time being of essence,I had to make do with store bought ones! I do have to admit that the vibrancy and textures of the Falafel Salad Bowl brought about a burst of flavour in every bite.The edamame,all though part …